Happy Hour Tues - Sat 3-5pm ~ Beer, wine & appetizer specials

August 14, 2018 – Tuesday

The menu at Garden Kitchen changes daily!
You can always view today's menu here or see our previous menus here.

Garden Kitchen Menu, Tuesday 8/14/2018

Taster
Muhammara & Pita roasted sweet red bell pepper, toasted walnuts, pomegranate molasses, red pepper flakes, eureka lemon zest, whole wheat pita & vegetable crudite   (V, can be GF) 10

Pork Pate Toast whole wheat toast, kurobuta pork confit, smoked bacon, marsala, nutmeg, arugula, balsamic   12

Kitchen Sink 3 gourmet cheeses, dry salami, tempura battered fig leaf, carrot marmalade, peach jam, squash hummus, grape tomatoes, citrus marinated olives, roasted spiced nuts, honey drizzle, pickled beets, sangria cherries, garlic pickles, grilled bread   (VO, can be GF) 17
~   5 cheeses & double bread   25 ~ add roasted bone marrow & extra bread  +9 ~
Suggested Drink: Garden Kitchen Sangria

Farmers Salad  
Pesto Caesar wild arugula, hemp seed pesto, trifle tomatoes, grilled zucchini, red onion, herb croutons, sun dried tomato, cashew caesar dressing, shaved asiago, cracked pepper, grilled lemon wedge   (VO, can be GF) 14 ~ add pork belly croutons to salad   +3

Feta & Fruit Chop dragon fruit, kiwano fruit, watermelon, cantaloupe, valencia orange, blackberry, sweet peppers, pandorino tomato, patty pan squash, pistachio, mint pickled shallot, choice of dressing   (VO,GF) 15

Warm the Soul Soup
Cream of Tomato summers best tomatoes, fresh basil pesto, almond cream, shaved asiago (VO,GF) 8/13

Entree
Pork Belly Ratatouille slow cooked pork belly steak, warm farro, roasted herbs de provence tomato sauce, bell peppers, zucchini & crookneck squash, parmigiano reggiano, sage & amaranth micro (can be GF) 24
Suggested Wine: Poderi Dolcetto di Dogliani

Linguine & Meatball hand rolled grass fed beef italian meatball with sweet mace, semolina pasta linguine, 7 hour marinara, sauteed bell peppers, shaved romano, opal basil   (VO, can be GF) 24
Suggested Wine: Fallbrook Winery “Dalla Collina” Red Blend

Spaghetti Squash “Mac & Cheese” roasted garlic & sweet bell pepper “cheese” sauce, charred asparagus, white wine soaked portobello mushroom, sauteed kale & herb soaked steak tomato, asiago & crispy leek   (VO,GF) 21
Suggested Wine: South Coast Winery Chardonnay Sans Chene

Spicy Steak grilled 8 oz grass fed steak in a chile pepper & cumin dry rub, ancho chile enchilada sauce, charred crookneck squash, loaded sweet potato with white cheddar, lemon & cumin crema, black olives & pickled vegetables (GF) 26 ~ housemade blistered padron hot sauce upon request ~
Suggested Wine: Santo Tomás Tempranillo Cabernet

Farmers Deluxe cream of tomato, choice of salad, wheat herb bread deluxe grilled cheese   (VO, can be GF) 23
~ add pork belly to your grilled cheese   +3

Sweet Tooth
Matcha Green Tea Pot de Creme white chocolate french custard, lemon verbena syrup & edible flower  (GF) 10
Suggested Wine: South Coast Muscat Canelli

Butterscotch Blondie oversized warm brownie, white chocolate chunks, valencia orange zest, butterscotch sauce & vanilla bean whipped cream, torched orange slice   (GF) 14  

Chocolate Mint Tart almond flour crust, dark chocolate ganache, coconut whip (V,GF) 13
Suggested Dessert Wine: South Coast Sparkling Pinot Grigio

Specialty Beer: Benchmark Hop Chunks Imperial IPA   $7

(V)= Vegan (VO)= Vegan Option (GF)= Gluten Free
All food at Garden Kitchen is handcrafted from scratch using the freshest ingredients, opting for local & organic when possible. We also strive to use hormone & antibiotic free meats.